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WESTERN LEADER, JANUARY 26, 2012
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E-grade kitchen faces fine
By STEPHEN FORBES
E grade restaurant: Henderson's Fu Lin Kitchen which was closed
just before Christmas because of its poor hygiene standards and is
now trading again.
Photo: STEPHEN FORBES
A HENDERSON restaurant
is facing prosecution and a
fine of up to $10,000 after
council inspectors discovered
cockroaches and poor hygiene
practices.
Auckland Council spokes-
man Glyn Walters says Fu
Lin Kitchen at 361 Great
North Rd was closed on
December 12.
The business has since
been allowed to reopen after
addressing the problems, he
says.
But Auckland Council staff
will continue to closely moni-
tor the site.
Mr Walters says all E
graded food premises are
immediately closed until all
identified risks to public
health have been rectified
and the business is then
prosecuted.
The Fu Lin Kitchen case
comes just weeks after a case
relating to the food hall at
Westgate Shopping Centre
was heard at the Waitakere
District Court over claims
cockroach faeces and dead
roaches littered the floor of
six ethnic food stalls.
The food hall was given an
E rating.
It was ordered to close
immediately in May 2011
after a routine inspection.
Food hall owner Moham-
med Saleh was fined $2000
after admitting two charges
against him and his business.
Changes were made to
upgrade to an A certificate
but business is still slow, Mr
Saleh says.
Waitakere City Council
introduced the food hygiene
grading system in 2003.
It brought it into line with
other local authorities includ-
ing Auckland city and Manu-
kau.
The scheme is still in place
and all west Auckland food
outlets have to be graded.
Food premises that come
under the system include
dairies, petrol stations,
supermarkets, takeaways
and restaurants.
All of them have to display
their food grading certificates
so customers can see them
and council officers carry out
random inspections regu-
larly.
All gradings are required
to be displayed for two
months, after which an appli-
cation for re-grading may be
made, Mr Walters says.
Checks are made to
ensure that grading
certificates are displayed in
accordance with the bylaw
which requires them to be
displayed conspicuously and
readily seen by customers.
Depending on the fault and
its risk to food safety, the
authority says D-graded
eateries can be given a dead-
line in which to rectify a
fault.
They may be permitted to
trade while work is being car-
ried out.
The manager of Fu Lin
Kitchen did not want to com-
ment.
CHECKS ARE FOOD FOR THOUGHT
What's being checked in
your favourite eateries?
Personal hygiene
Such as making sure hair is
tied back, there is no
smoking in the food
preparation area and staff
are washing their hands
after using the toilet.
Temperature control
Ensuring raw meat is kept
separate, leftover food is
refrigerated immediately
and at the right
temperature.
Pest control
Check for cockroaches,
ants, flies, moths, weevils,
birds and rodents. Pests
contaminate food with
harmful bacteria and also
cause serious damage to
stock and the premises.
Cross contamination
Foods like raw meat, shell
eggs and unwashed
vegetables can contain
harmful bacteria. These raw
foods can be made safe by
cooking, because this kills
the bacteria.
-- Source: Auckland
Council
Germ-laden: A cockroach up close and personal.
Photo: PETER SMITH
Scuttling insects
put health at risk
The New Zealand Food
Safety Authority says the
three most common
bacteria which cause food
poisoning are campylo-
bacter, salmonella and
listeria.
Cockroaches can carry
parasites and bacteria
such as salmonella.
They are one of the
hardest pests to get rid of
as they are nocturnal.
Cockroaches avoid light
and are attracted to warm
places such as under the
fridge, near the hot water
cylinder or behind the
stove.
Inspect all incoming
supplies and stock and
store your food in airtight
containers to keep them
out. Ensure your rubbish
bins have tight-fitting lids
and empty them regularly.
Maintain your property
and repair any holes and
cracks in walls, floors and
roofing.
The authority says
individual cockroaches can
be treated effectively with
surface insecticides but
people need to make sure
they are not part of a larger
problem.
A regular spraying
programme should be used
to destroy cockroaches but
the authority says it may
take several months to
totally eradicate an
infestation.